Raspberry Angel Food Cake
A light and fluffy dessert combining angel food cake with fresh raspberries, perfect for summer gatherings and celebrations.
Ingredients
Dry Ingredients
- 1 cup cake flour, sifted You can use gluten-free cake flour as a substitute.
- 1.5 cups granulated sugar, divided Use a sugar substitute if needing a low-sugar option.
- ¼ teaspoon salt
Wet Ingredients
- 12 large egg whites, room temperature Ensure egg whites are at room temperature for best fluffiness.
- 1 teaspoon cream of tartar Helps stabilize the egg whites.
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract Can be replaced with more vanilla extract for nut allergies.
Fresh Ingredients
- 1 cup fresh raspberries, plus extra for garnish Fresh raspberries give a better flavor than frozen.
- powdered sugar for dusting (optional) Sprinkle on top before serving.
Instructions
Preparation
- Gather all the ingredients, ensuring that the egg whites are at room temperature.
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the cake flour, 3/4 cup of granulated sugar, and salt.
Making the Batter
- In a large bowl, beat the egg whites on medium speed until frothy.
- Add the cream of tartar and increase the speed to high, beating until soft peaks form.
- Gradually add the remaining 3/4 cup of granulated sugar, one tablespoon at a time, while beating to stiff peaks.
- Gently fold in the vanilla and almond extracts.
- Carefully fold the dry mixture into the egg whites in batches.
- Gently fold in the fresh raspberries.
Baking
- Pour the batter into an ungreased 10-inch tube pan and smooth the top.
- Bake for 35-40 minutes or until golden and springs back when touched.
Notes
Serve with whipped cream, lemon zest, or accompanied by iced tea or lemonade.